Sautéed Chicken Breast with White Wine and Herb Sauce

This Sautéed Chicken Breast with White Wine and Herb Sauce is a flavor-packed dish that's simple yet sophisticated. Juicy chicken breasts are seared to perfection and bathed in a velvety white wine and herb sauce. It’s the perfect balance of elegance and comfort—ideal for a weeknight dinner or a special occasion!

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1/4 cup all-purpose flour (for dredging)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 garlic cloves, minced
• 1 cup dry white wine
• 1/2 cup chicken broth
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh tarragon, chopped

Directions

1. Season 4 boneless, skinless chicken breasts with salt and pepper on both sides. Dredge them lightly in flour, shaking off any excess.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, melt 2 tablespoons of butter over medium heat. Add 2 minced garlic cloves and sauté for about 30 seconds, until fragrant. Pour in 1 cup of dry white wine and 1/2 cup of chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 5 minutes, or until the sauce has reduced by half.
4. Stir in 1 tablespoon of chopped fresh parsley, 1 tablespoon of chopped fresh thyme, and 1 tablespoon of chopped fresh tarragon. Return the chicken breasts to the skillet and spoon the sauce over them. Let the chicken simmer in the sauce for an additional 2-3 minutes to absorb the flavors.
5. Plate the chicken breasts and pour the remaining sauce over the top. Garnish with extra fresh herbs if desired. Serve hot with your favorite side dishes, like roasted potatoes or steamed vegetables, for a complete meal.